Champagne and Orange-Steamed Lobster Tails en Papillote

A quick, elegant, and simple entrée for company. Halve the ingredients if you want to have a special dinner for two. Serve with steamed asparagus.

Ingredients

8 orange slices

4 (5-ounce) lobster tails

2 tablespoons butter, cut into small pieces

1/4 cup chopped fennel fronds

3/4 cup dry Champagne or sparkling wine

1/4 teaspoon kosher salt

Nutritional Information

Calories 290

Caloriesfromfat 26%

Fat 8.5g

Satfat 4g

Monofat 2g

Polyfat 1.3g

Protein 37.8g

Carbohydrate 8.8g

Fiber 0.8g

Cholesterol 143mg

Iron 2.1mg

Sodium 480mg

Calcium 105mg

Calories 290

Caloriesfromfat 26%

Fat 8.5g

Satfat 4g

Monofat 2g

Polyfat 1.3g

Protein 37.8g

Carbohydrate 8.8g

Fiber 0.8g

Cholesterol 143mg

Iron 2.1mg

Sodium 480mg

Calcium 105mg

How to Make It

Step 1

Preheat oven to 425°.

Step 2

Cut 4 (15 x 24-inch) pieces of parchment paper. Fold in half crosswise. Draw a large heart half on each piece, with the fold of the paper being the center of the heart. Cut out the heart, and open. Layer 2 orange slices, 1 lobster tail, 1 1/2 teaspoons butter, and 1 tablespoon fennel fronds near the fold of each piece of parchment. Spoon 3 tablespoons Champagne over each serving. Starting at the top of the heart, fold edges of parchment, sealing edges with narrow folds. Twist the end tip to secure tightly. Place packets on a baking sheet. Bake at 425° for 12 minutes. Remove from oven; let stand 5 minutes. Carefully open packets. Remove meat from lobster tails; coarsely chop. Return meat to lobster tail shell; place on plate. Drizzle 1 packet of juices over serving; repeat with remaining 3 lobster tails and 3 packets. Sprinkle evenly with salt.

Chef's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

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